Jellied Cranberry Sauce Recipe (Paleo, GAPS)

Some things are just meant to go together – snow and mittens, babies and snuggles, and of course Thanksgiving and cranberry sauce.

Since the store-bought stuff I loved as a child is pretty much just high fructose corn syrup with a couple of cranberries mixed in, I’ve been experimenting with different homemade options for years now.

This jellied cranberry sauce recipe balances the tartness of fresh red cranberries with the sweetness of juicy oranges and a touch of honey. It’s so easy to put together, and makes a beautiful addition to any table. I love pouring mine into a mini-bundt pan mold that I picked up one locally, but this one looks like a good option.

“Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today and creates a vision for tomorrow.” ~ Melody Beattie

Instructions

Blend cranberries, 1/3 cup honey and orange juice in a food processor until mixture is very smooth. Add additional honey if needed.

Place liquid in a pot and bring to boil. Reduce heat and simmer for 10 minutes, stirring frequently.

Remove liquid from heat and set aside. Add the gelatin to 1/2 cup water and let sit one minute, then add it to the cranberry mixture and stir until dissolved. Check for sweetness and add more honey if needed.

Pour into your mold and place in refrigerator until well chilled.

CoursesCondiments & Sauces

CuisineAmerican

Yum

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About Heather

Hi, I'm Mommypotamus. My mission is to help you put delicious, healthy meals on the table, find effective natural remedies for common complaints, make your own fuss-free personal care and home products, and save time and money in the process.

I have never tried cranberry sauce…can you believe that? I think jelly in a can grossed me out. I have been searching for a homemade recipe for a while… I will have to try this!!! Thanks for sharing this recipe.

I hope you figured something out and made this delicious sauce! But–in case you are waiting for a reply–I used the Great Lakes Unflavored Gelatin which comes in a red can. I made the sauce according to the recipe. It did clump up at first, but then dissolved in the hot liquid and turned out just fine!

Hi Mary, yes it did. The recipes are virtually identical except this one uses freshly squeezed orange juice and the other one used the whole orange. I found the texture was better with just the juice. Here’s the original just in case you prefer it, though. 🙂

Ingredients:

3 cups (12 oz) fresh cranberries 4 cups oranges slices (Note: last year I tried this with apples, pears and oranges. The orange sweetened sauce won hands down with the family taste test) 1 cup honey (or more to taste) 2 tablespoons plus 2 teaspoons grass-fed gelatin (Great Lakes is a good brand. Order it here.) 1/2 cup cold filtered water Instructions:

Blend cranberries and fruit in a food processor until mixture is very smooth. Place in a pot, add honey and bring to boil, stirring constantly. Reduce heat and continue to stir for 10 minutes. Remove pot from heat. Add gelatin to water and let sit one minute, then add it to the cranberry mixture and stir until dissolved. Check for sweetness and add more honey if needed. Place in refrigerator until well chilled

Thank you! I’m going to print this one. I’ve been making this one with apples instead of oranges, and we prefer it. I made the one with OJ for Thanksgiving, and it wasn’t as popular, although still good 🙂

I love this one with the orange slices and thought it was lost forever! Just made it with some on sale cranberries and it tastes so good I can barely wait for it to “jell.” I didn’t get enough cranberry sauce this holiday season to satisfy the craving and I bet this takes care of it!

…served this yesterday for Thanksgiving and it was delicious. Thank you, Heather! I did end up using a full cup of honey to sweeten. The amount of gelatin made the sauce very firm, which is a great attribute for using a mold (not to mention great for your gut!) But I made mine in a serving dish and will probably use a bit less gelatin next time. Thank you!

Hi Heather, Just tried the kale lemon salad, and it was fab! So my question for the new cranberry sauce…in the photo, it looks nice and smooth, which is how I happen to love it, but I would think you strained them to get it that smooth, or is it the blending/processing of those pesky cranberries? Thanks, Karen

So glad you liked it! For this recipe, it’s the blending plus the cooking that makes it smooth. I do use a high powered blender, which I’m sure helps. If you don’t have one available, you might try blending after cooking as well if it doesn’t seem smooth enough.

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